Method

Preheat the oven to 170°C and line a baking tray with baking paper.

Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until tender, about 12–15 minutes, testing with the point of a sharp knife. Drain the potatoes, reserving 125 ml of the cooking water, and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Remove the potatoes from the saucepan and set aside to cool.

Meanwhile, spread the pecans over the baking tray and roast until they are lightly golden and smell toasty, about 6 minutes.

To make the dressing, whisk together the mayonnaise, yoghurt, balsamic vinegar, honey and 2 tablespoons of the cooking water until creamy. Add more cooking water until the desired consistency is achieved. Stir in the blue cheese, chives and pepper. Taste the dressing and add sea salt if needed.

To make the salad, slice each potato into quarters. Place them in a large mixing bowl with the celery and pecans. Pour in the dressing and toss to combine.

Transfer the salad to a serving bowl and sprinkle with chives and pepper.

Store in the refrigerator until ready to serve. This salad is best eaten on the day it is made.